1Tablespoonfresh ginger, minced or 2-3 teaspoons ginger paste
1 1/2teaspoonstoasted sesame oil, or regular sesame oil
1smallred hot pepper, thinly sliced, or jalapeño or similar pepper
3green onions, thinly sliced diagonally, white and pale-green parts separated from dark-green parts
4ozbaby spinach leaves, about 3 cups
Sriracha, for serving
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Instructions
In a large pot with a lid, bring the chicken stock to a boil. Add the carrots and reduce the heat to medium. Allow carrots to cook for a 2-3 minutes. Add the dumplings, soy sauce, ginger, sesame oil, red pepper and the white/light green parts of the green onion to the pot.
Cover and cook for 3-4 minutes. Uncover, stir and cook an additional couple of minutes. Remove from heat and add the spinach and dark green part of the green onion. Stir until the spinach is wilted. Divide soup among serving bowls. Serve with Sriracha to add to soup.